Fougasse Bread with Smoked Pork Belly

This wonderful bread served with smoked pork belly is perfect for snacking on at the start of a relaxed weekend

  • 75g boucane (smoked pork belly)
  • 125g flour
  • 1/2 tsp turmeric
  • 125g fine semolina
  • 10g fresh baker yeast
  • Olive oil for brushing
  • 5g salt
Serves 4

Preparation time: 30 minutes

Cooking time: 40 minutes

Raising time: 2 hours

Cut off the rind from boucane, then finely dice the meat. Cook it in boiling water for 20 minutes, then drain.

In a salad bowl, gather all the ingredients except the salt and boucane. Knead for 8 minutes. Add the salt and boucane, knead for 2 more minutes.

Divide this dough onto 2 equal-sized balls. Roll out each one separately in an oval shape, about 15 cm long and 5cm wide. Lay each fougasse on a biscuit sheet, cut 3 diagonal slits into each one with a sharp temperature. They should double in size.

Bake the fougasses for about 20 minutes in the oven. Take them out of the oven and brush them with olive oil.